As in, if I met her, it’s possible I would squeal in a the way that most teenage girls reserve for the likes of Justin Bieber.

Which may be an accurate description of what I did when I opened my mail and found her latest book, Foolproof (Clarkson Potter/Publishers, $40).

Hers was one of the first cooking shows I watched; the types of recipes she cooked, and how she made them look easy enough to tackle, was a huge appeal.

Although her Hamptons home, her celebrity friends and her lifestyle are beyond my reach, she still seems approachable. As her recipes continue to be in this book, her seventh.

Thematically, this book is not just about “foolproof” recipes, but also how to put them together in a meal, how to co-ordinate things so they are all ready together, and how to set the table to look effortlessly chic. Similar to her previous books, the recipes are accessible, her tone conversational, the photographs (of both finished dishes and her “farmhouse” in the Hamptons) stunning and she offers up just enough mention of her food philosophies and life at home — including that of her longtime love Jeffrey — to make me feel a bit like I’m hanging out with her in her large, TV-ready kitchen.

Except that I’m in my significantly smaller, poorly lit, less well-equipped kitchen, and there is no Jeffrey to cook for.

But I digress.

The recipes range from the nearly idiot-proof (Parmesan Crisps) to those that appear a good deal more complicated (Amelia’s Jambalaya) and yet none of them appear overwhelming — unlike some other cookbooks’ recipes, which intimidate me just enough that I can’t quite bring myself to bookmark them. And, while seemingly straightforward and easy to accomplish, none are basic or boring.

I attempted the very straightforward Salmon and Melting Cherry Tomatoes for two reasons: one, I don’t cook enough fish; and, two, this combination seemed a bit unexpected and that intrigued me.

The salmon gets a good crisped edge from the pan sear, while the inside remains tender from a quick stint in the oven. The topping of cooked cherry tomatoes — with a slightly sweet acidic hit from the balsamic and fresh green flavour from the basil — works surprisingly well with the rich fish.

I would have considered using some of her tips for setting a beautiful table to go with the dish, except that I don’t own a dining room table (or have a room in which to house one).

But I can continue to live vicariously.

Cookbook highlights

More than 75 recipes

Chapters divided by type of dish, such as cocktails, dinner and dessert

Tips for cooking, entertaining and putting together table settings

Two pages of complete menu suggestions (though some reference her seven other books)

Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.

Meanwhile, place a large (12-inch/30-cm) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.

Reheat the tomatoes, season to taste, and serve hot, warm or at room temperature along with the salmon.

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